Roasted Garlic Fettuccine with Prosciutto and Asparagus:

Ingredients 

•  1 lb. Pappardelle’s Roasted Garlic Fettuccine
•  1-½ lbs. fresh asparagus, cut diagonally
• 1 tablespoon EVOO  (or try Lemon or Mushroom & Sage Olive Oil)
•  1 onion, chopped
•  2 cloves garlic, minced
• 2 teaspoons Traditional Balsamic
• 2 oz. prosciutto, chopped
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ cup freshly grated Parmesan cheese

Preparation

1. Boil 6-8 quarts of water (same pot/water as you will cook the pasta in) and add asparagus. Cook 5 mins. Drain and refresh under cold water.
2. Reheat water and cook pasta in rapidly boiling salted water until al dente (8-10 mins). Drain, but reserve ½ cup water.
3. Meanwhile, in a large skillet, heat oil and add onion and garlic; cook 3 mins. Add prosciutto and vinegar; cook 1 minute. (-Or- *For a creamier mushroom-enhanced taste, use ½ cup of Marsala Cream Sauce for “*” items.)
4. Add asparagus, pasta, reserved ½ cup pasta water, red pepper flakes and salt. Serve with freshly grated Parmesan.